ProductsEurospinRisotto con funghi

Eurospin, Tre Mulini

Risotto con funghi

175 g

BARCODE:8017596013514

CATEGORIES:Meals, Rice Dishes, Risottos, Vegetable Risottos, Mushroom Risottos

LABELS:No Preservatives

COUNTRIES:Croatia, France, Italy, Slovenia

STORES:Eurospin

Labels

Nutri-Score

Poor nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

High environmental impact

Health

Nutrition

Label

Poor nutritional quality

Nutrient levels

Fat in moderate quantity (4.6%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in low quantity (0.5%)

Sugars in low quantity (4.7%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in high quantity (2.5%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 1,567.6 kJ (375 kcal)
FAT	4.6 g
Saturated fat	0.5 g
Carbohydrates	73 g
Sugars	4.7 g
Dietary fiber	?
Proteins	9.2 g
Salt	2.5 g
Sodium	1 g
Minerals
Fruits, vegetables and legumes	~ 3.25 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	~ 1,567.6 kJ (375 kcal)	? (375 kcal)	?
FAT	4.6 g	4.6 g	?
Saturated fat	0.5 g	0.5 g	?
Carbohydrates	73 g	73 g	?
Sugars	4.7 g	4.7 g	?
Added sugars	~ 1.33 g	?	~ 1.33 g
Dietary fiber	?	?	?
Proteins	9.2 g	9.2 g	?
Salt	2.5 g	2.5 g	?
Sodium	1 g	1 g	?
Minerals
Fruits, vegetables and legumes	~ 3.25 %	?	~ 3.25 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,568 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

91 min (~9,141 steps)

Swimming

55 min

Bicycling

43 min

Running

32 min

Ingredients

Ingredients image

Ingredients list

Riso parboiled 80%, preparazione di olio di girasole in polvere (olio di girasole, sciroppo di glucosio, proteine del LATTE), siero di LATTE, funghi 3,5% (champignon 2,5% (Agaricus bisporus) porcini 1% (Boletus edulis e relativo gruppo), fecola di patate, proteine vegetali drzate, sale, estratto di lievita, cipolla, aromi, prezzemolo, curcuma. Può contenere tracce di CEREALI CONTENENTI GLUTINE, SCA, SEDANO, UOVA, CROSTACEI e MOLLUSCHI Preparazione: in una pentola di 16-18 cm di diametro, versare 500 ml di acqua to della busta. Portare ad ebollizione e cuocere a fuoco medio per 15 minuti dra tanto in tanto fino a completo assorbimento dell'acqua. A piacere aggiungere burro microonde: in un recipiente adatto versare 500 ml di acqua fredda non sata sta. Mescolare e cuocere a 800 W per 15 minuti circa, fino a completo asso to e asciutto

Ingredient information

Parboiled Rice

80.0%

Preparazione Di Olio Di Girasole In Polvere

6.5% (estimate)

Sunflower Oil

3.83% (estimate)

Glucose Syrup

1.33% (estimate)

Milk Proteins

1.33% (estimate)

Whey

6.5% (estimate)

Funghi

3.5%

Cultivated Mushroom

2.5%

Cultivated Mushroom

2.5% (estimate)

Porcini

1.0%

Cep

0.75% (estimate)

Relativo Gruppo

0.25% (estimate)

Potato Starch

< 1% (estimate)

Proteine Vegetali Drzate

< 1% (estimate)

Salt

< 1% (estimate)

Estratto Di Lievita

< 1% (estimate)

Onion

< 1% (estimate)

Flavouring

< 1% (estimate)

Parsley

< 0.86% (estimate)

Turmeric

< 0.79% (estimate)

Cereals Containing Gluten

< 0.73% (estimate)

Sca

< 0.68% (estimate)

Celery

< 0.63% (estimate)

Egg

< 0.59% (estimate)

Crustacean

< 0.56% (estimate)

Molluschi Preparazione

< 0.53% (estimate)

In Una Pentola Di 16 18 Cm Di Diametro

< 0.53% (estimate)

Versare 500 Ml Di Acqua To Della Busta

< 0.5% (estimate)

Portare Ad Ebollizione E Cuocere A Fuoco Medio Per 15 Minuti Dra Tanto In Tanto Fino A Completo Assorbimento Dell Acqua

< 0.48% (estimate)

A Piacere Aggiungere Burro Microonde

< 0.45% (estimate)

In Un Recipiente Adatto Versare 500 Ml Di Acqua Fredda Non Sata Sta

< 0.45% (estimate)

Mescolare E Cuocere A 800 W Per 15 Minuti Circa

< 0.29% (estimate)

Fino A Completo Asso To E Asciutto

< 0.43% (estimate)

Allergens

CeleryCrustaceansEggsGlutenMilk

Traces

CeleryCrustaceansEggsMolluscs

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Unrecognized: it:preparazione-di-olio-di-girasole-in-polvere, it:funghi, it:porcini, it:relativo-gruppo, it:proteine-vegetali-drzate, it:estratto-di-lievita, it:sca, it:molluschi-preparazione, it:in-una-pentola-di-16-18-cm-di-diametro, it:versare-500-ml-di-acqua-to-della-busta, it:portare-ad-ebollizione-e-cuocere-a-fuoco-medio-per-15-minuti-dra-tanto-in-tanto-fino-a-completo-assorbimento-dell-acqua, it:a-piacere-aggiungere-burro-microonde, it:in-un-recipiente-adatto-versare-500-ml-di-acqua-fredda-non-sata-sta, it:mescolare-e-cuocere-a-800-w-per-15-minuti-circa, it:fino-a-completo-asso-to-e-asciutto

Vegan

Contains non-vegan ingredients.

Unrecognized: it:funghi, it:relativo-gruppo, it:proteine-vegetali-drzate, it:estratto-di-lievita, it:sca, it:in-una-pentola-di-16-18-cm-di-diametro, it:versare-500-ml-di-acqua-to-della-busta, it:portare-ad-ebollizione-e-cuocere-a-fuoco-medio-per-15-minuti-dra-tanto-in-tanto-fino-a-completo-assorbimento-dell-acqua, it:in-un-recipiente-adatto-versare-500-ml-di-acqua-fredda-non-sata-sta, it:mescolare-e-cuocere-a-800-w-per-15-minuti-circa, it:fino-a-completo-asso-to-e-asciutto

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Milk Proteins

Ingredients

Whey

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

No additives detected or data is missing.

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

High environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Risotto, w vegetables • Score: 62/100

Life-cycle reference

Category: Risotto, w vegetables PEF environmental score: 0.41 Climate change impact: 3.27 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Risotto, w vegetables. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Risotto, w vegetables. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	42.3 %
Processing	11.3 %
Packaging	29.2 %
Transportation	13.3 %
Distribution	2.4 %
Consumption	1.7 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a high impact Malus: -15 Packaging score: -100

Green-Score for this product

Final score: 42/100

Final score breakdown

Life cycle analysis score: 62 Sum of bonuses and maluses: -20 Final score: 42/100

Carbon footprint

Equivalent to driving 1.7 km in a petrol car. 327 g CO2e per 100g of product. Reference category: Risotto, w vegetables. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Risotto, w vegetables. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Risotto, w vegetables. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	41.3 %
Processing	8.0 %
Packaging	28.9 %
Transportation	20.0 %
Distribution	1.3 %
Consumption	0.6 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 Packaging score: -100

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Unknown
Plastic
Total

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
EGG	Oeufs Importés	0.00 %	0.00

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on July 12, 2018 at 6:54:21 PM UTC by kiliweb .

Last edit on March 18, 2026 at 12:31:22 AM UTC by new-nutrition-bot .

Product page also edited by benbenben, charlesnepote, davorin, khanagi, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, scilla32, segundo, simonedodge, telperion87, teolemon, yuka.ZkxKZU1KUWFxTklqbWNBa3dET081TzFreDQrMFlEcXBCTmNCSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk9BQeLR_WOcCibtlWqT54uoBLy5OdAi06PgIqs.

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